Recent Forum and Blog Comments

Beautiful Breads
ehanner
Sunday, October 9, 2011 - 08:03
on Blog post
SF Country Sourdough – My Best Ever…Not Sure Why
What I generally do with high ryes

Mini Oven
Sunday, October 9, 2011 - 07:58
on Blog post
Hamelman's Flax Seed Bread
Well, that makes such good
bartwin
Sunday, October 9, 2011 - 07:58
on Forum topic
Oven set up for baguettes
Excellent Outcome Khalid!
ehanner
Sunday, October 9, 2011 - 07:43
on Blog post
Hamelman's Flax Seed Bread
As long as it's not too wet

lumos
Sunday, October 9, 2011 - 07:37
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Thanks again, Janet

mcs
Sunday, October 9, 2011 - 07:32
on Blog post
Back Home Bakery intern Charlie
Thanks tananaBrian

mcs
Sunday, October 9, 2011 - 07:25
on Blog post
Back Home Bakery intern Charlie
Hi Anna

mcs
Sunday, October 9, 2011 - 07:18
on Blog post
Back Home Bakery intern Charlie
Thanks you.
alpinegroove
Sunday, October 9, 2011 - 07:11
on Forum topic
Why and how to lower the hydration of my starter?
it can happen Janet

Franko
Sunday, October 9, 2011 - 07:09
on Blog post
Bread and Meat, the making of a savoury sandwich
Thanks for everyone's
alpinegroove
Sunday, October 9, 2011 - 07:09
on Forum topic
Slashing / Scoring Technique
Mark, what are these two wooden items ?

AnnaInNC
Sunday, October 9, 2011 - 07:01
on Blog post
Back Home Bakery intern Charlie
excellent suggestion!

Franko
Sunday, October 9, 2011 - 06:59
on Blog post
Bread and Meat, the making of a savoury sandwich
patience

Franko
Sunday, October 9, 2011 - 06:54
on Blog post
Hamelman's Flax Seed Bread
LOVE IT.

GermanFoodie
Sunday, October 9, 2011 - 06:33
on Forum topic
Bakery Photography
Excellent result, Glenn! Its
Syd
Sunday, October 9, 2011 - 06:26
on Blog post
SF Country Sourdough – My Best Ever…Not Sure Why
What a super suggestion, Mini

AnnaInNC
Sunday, October 9, 2011 - 06:24
on Forum topic
Focaccia with green tomatoes?
I would slice them quite thin and marinade them overnight

AnnaInNC
Sunday, October 9, 2011 - 06:23
on Forum topic
Focaccia with green tomatoes?
It tasted as good as it looks

GermanFoodie
Sunday, October 9, 2011 - 06:17
on Forum topic
Crust & Crumb's Whole Wheat Bread with Pate Fermentee
oh my goodness lumos, you are
ww
Sunday, October 9, 2011 - 06:13
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
This is my go-to bread, and I
Dhull100
Sunday, October 9, 2011 - 05:42
on Forum topic
Hamelman Vermont Sourdough lacking crunch
I know how you feel. The only

lumos
Sunday, October 9, 2011 - 04:38
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Results of a weekend of baking
leenowell
Sunday, October 9, 2011 - 04:24
on Forum topic
Too dense and crumb problems - please help
Very nice!

JoeV
Sunday, October 9, 2011 - 04:05
on Forum topic
Crust & Crumb's Whole Wheat Bread with Pate Fermentee
I think it was Majimaya i
ww
Sunday, October 9, 2011 - 04:03
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Maths

RobynNZ
Sunday, October 9, 2011 - 03:55
on Forum topic
Why is my starter so sticky
thanks Lisa! The Parker House

freerk
Sunday, October 9, 2011 - 03:17
on Forum topic
coffee bread fit for a queen!
water yeast
Bee18
Sunday, October 9, 2011 - 02:25
on Forum topic
Sourdough from Fruit Yeast Water?
Thank you, Andy! I have tried

Mebake
Sunday, October 9, 2011 - 02:06
on Blog post
Hamelman's Flax Seed Bread
That happens A LOT with me,

lumos
Sunday, October 9, 2011 - 01:18
on Blog post
SF Country Sourdough – My Best Ever…Not Sure Why
I'm sure it'd be lovely just

lumos
Sunday, October 9, 2011 - 01:00
on Blog post
Hamelman's Flax Seed Bread
Fine looking SF SD, Glenn!

Mebake
Sunday, October 9, 2011 - 00:27
on Blog post
SF Country Sourdough – My Best Ever…Not Sure Why
Link in archives

Mini Oven
Sunday, October 9, 2011 - 00:01
on Forum topic
Why and how to lower the hydration of my starter?
Toiling

ananda
Saturday, October 8, 2011 - 23:52
on Blog post
Hamelman's Flax Seed Bread
I hope someday that I can
tananaBrian
Saturday, October 8, 2011 - 23:37
on Blog post
Back Home Bakery intern Michelle
I hope that Mark's name rises
tananaBrian
Saturday, October 8, 2011 - 23:33
on Blog post
Back Home Bakery intern Charlie
Mark ...you are awesome!!
tananaBrian
Saturday, October 8, 2011 - 23:31
on Blog post
Back Home Bakery intern Charlie
Mark,
What strikes me is that

Janetcook
Saturday, October 8, 2011 - 23:30
on Blog post
Back Home Bakery intern Charlie
Thanks for the info.
I think

Janetcook
Saturday, October 8, 2011 - 23:26
on Blog post
Swiss Bernese Oberland
460° F ?

Mini Oven
Saturday, October 8, 2011 - 23:26
on Forum topic
Hamelman Vermont Sourdough lacking crunch
coincidence

Mini Oven
Saturday, October 8, 2011 - 23:14
on Forum topic
Starter Sex / Contact High?
Looks Delicious!

SylviaH
Saturday, October 8, 2011 - 22:51
on Blog post
SF Country Sourdough – My Best Ever…Not Sure Why
forgot to mention
mizrachi
Saturday, October 8, 2011 - 22:35
on Forum topic
Hamelman Vermont Sourdough lacking crunch
No baking stones
jamesjr54
Saturday, October 8, 2011 - 21:31
on Blog post
Swiss Bernese Oberland
Glad to hear I was wrong

davidg618
Saturday, October 8, 2011 - 21:05
on Forum topic
Autumn harvest focaccia
Mmmm, another good one to try
jellysquare
Saturday, October 8, 2011 - 20:55
on Forum topic
Question about Oatmeal Raisin Cookies
Scoring Bread in Order to Release Trapped Gasses

GermanFoodie
Saturday, October 8, 2011 - 20:35
on Forum topic
Slashing / Scoring Technique
Thanks Janet

mcs
Saturday, October 8, 2011 - 20:29
on Blog post
Back Home Bakery intern Charlie
Nice job
jcking
Saturday, October 8, 2011 - 20:12
on Forum topic
Autumn harvest focaccia
Mark,
For a production

Janetcook
Saturday, October 8, 2011 - 20:01
on Blog post
Back Home Bakery intern Michelle